Friulano

Classification:

DOC Friuli isonzo

Variety:

100% Tocai Friulano

Vine training system:

Guyot

Soil:

pebbly limestone rich in iron oxides

Harvest:

beginning of September

Method of harvesting:

by hand and by machine

Winemaking:

maceration on the skins, fermentation in stainless steel tanks under a controlled temperature of 18°C for 10-12 days

Ageing:

in stainless steel tanks for 6 months with “battonage”

Description and food pairing:

the bouquet is well structured and harmonious, fresh with hints of almond, soft and broad in the mouth. Ideal as an aperitif paired with San Daniele prosciutto, risotto and frittata.